I love chicken marsala.

But, it has been ten years since I’ve ordered it in a restaurant. For ten tears before that, I tried and tried, but I was unable to find a restaurant with chicken marsala that made me happy.

That is because Mary, my wife of thirty-five years, makes incomparable chicken marsala. Not even nationally known chefs can match her chicken marsala. Honestly.

Here is Mary’s recipe.

Flatten boneless chicken breasts with a kitchen mallet and cut each breast into 5-6 pieces.

Dredge them in flour, and saute them in a pan with a stick of butter and mushroom slices. After cooking for a few moments, add 1/2 to 3/4 of a cup of Marsala wine and cook until done.

Serve alone or over rice, spooning the remaining butter-marsala mixture on the chicken.

You’ll love it.